With Easter upon us, surrounded by Chocolate eggs we thought it would be a natural fit to celebrate the Chocolate Martini.
The consumption of fermented cacao is much more recent than the production of wine and beer, which date to about 5400 BC in Iran and 7000 BC in China. The pairing of chocolate and alcohol dates to 1400 BC, residue scraped from pottery vessels indicates that residents of the Ulua Valley (Honduras) fermented the sweet pulp of the chocolate plant to make an alcoholic drink before they began grinding the bitter seeds and mixing them with honey and chiles to produce the equivalent of modern cocoa.
The chocolate martini has Hollywood royalty all over it, having been created in 1955 by Rock Hudson and Elizabeth Taylor whilst filming ‘Giant’. There are many versions of this drink and we have modernised ours with the use of Baileys Chocolate Luxe and Chocolate liquor.
Ease of Making: Easy
Glass Type: Martini Glass
Taste: Alcohol led, Rich, full of flavour with chocolate.
- 60ml Chardonnay Vodka
- 45ml Baileys Chocolat Luxe
- 45ml Mozart Chocolate Liquor
- 35ml Chocolate syrup, plus more for drizzling
- Shaved chocolate (optional)
- Pour chocolate syrup onto a shallow plate and dip the rim of the martini glasses into chocolate syrup.
- Drizzle the inside of each glass with chocolate syrup.
- Combine all the ingredients into a cocktail shaker full of ice.
- Shake for until frosted on the outside.
- Strain into your martini glass.
- Garnish with shaved chocolate.
- Swap Baileys Chocolat Luxe for crème de cacao.
- Swap the Mozart liquor for dry vermouth, this will lighten the drink.
- Dip the chocolate rims into chocolate sprinkles or powder.
- Replace the Mozart Liqueur for Crème de Cacao.